I had the most wonderful morning on Saturday!! You probably saw a glimpse on my Instastory. I walked the dogs, took a boxing class, had breakfast outside and strolled Central Park and went to grocery store... all before noon. That is my kind of morning! Anyone else a morning person? Well after an adventurous morning, I didn't want to throw away my "feel good" feeling with a heavy lunch. I wanted something savory. I have reallybeen trying to focus on listening to my body and not just what my MIND wants. It's actually really hard to figure out which one is which sometimes. But I do know that when my mind is craving something, I typically end up feeling awful after I eat whatever it is. So with that in mind and the fact I didn't want to feel blaahhh, I thought to make a savory galette!! I have made a sweet blueberry-pecan galette before and it is mouth watering! But this time I wanted herbs and veggies.

I search several recipes for the crust because I knew I wanted to make it with minimal ingredients. Well, I couldn't find one I liked so I made one up and it turned out! WHOOHOO! I took a gamble and used kefir in the dough to add some extra nutritional benefits {like providing protein, good bacteria & yeast, vitamins and minerals!} This can make a savory breakfast, a light lunch or even would be great as an appetizer! Towards the end of baking it, I turned the oven on broil to give it a nice golden color, but left it in a bit too long and it got a little darker than I was thinking... whoops! But this flavor profile on this is just a 10!! Take a look...

Dough Ingredients {makes 2}

2 3/4 cups whole wheat flour {if you can get whole wheat pastry flour that would be ideal, but regular whole wheat flour works too!}

1 tsp salt

1/2 cup extra virgin olive oil

1 cup kefir {low fat or full fat or you can use milk}

Filling Ingredients {makes 1}

6 oz crumbled feta cheese

1 shallot, diced

1 tbsp fresh thyme leaves

4 thyme springs

1 tbsp fresh basil, chopped

2 medium tomatoes, sliced

salt & pepper

Directions

Preheat oven to bake 400 degrees. Combine flour and salt in a bowl. In a separate bowl, combine kefir and oil {do not stir}.

Add the bowl of oil/kefir to the bowl of flour & salt all at once. Stir until mixed and well combined.

Split dough into 2 ball. Wrap each ball in plastic wrap and place is refrigerator to chill for at least 30 minutes.

Once chilled, remove dough from refrigerator. On a clean, dry work space, sprinkle a little flour. Using a rolling pin {or wine bottle} roll out the dough into a round pizza crust. About 1/4 inch thick.

Carefully transfer rolled-out dough to a baking sheet {either spray pan with cooking spray or use wax paper}. The dough may split a little during transfer, but that's okay! you can use your hand to mend it back together once it is on the pan.

Sprinkle the cheese evenly on the dough, being sure to leave about 1.5-2 inch border. Then add the shallots, thyme leaves, basal and season with salt & pepper. Next add the slice tomatoes by layering them over each other. Sprinkle with s&p.

Gently fold up the border of the dough up over the filling all the way around. I brushed the crust with some evoo, sprinkled with salt & pepper and topped with fresh thyme springs.

Place pan in oven and bake for about 40 minutes. Remove from oven and. let cool for 10 minutes. Remove the thyme springs and top with a little fresh basil & feta (if you have any left over).